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Fluffy Wild Huckleberry Sour Cream Pancakes Easy Recipe with Warm Maple Compote

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These fluffy sour cream pancakes with wild huckleberries are quick to make and perfect for a cozy brunch, topped with a warm maple compote that adds comforting sweetness.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) full-fat sour cream, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted (plus extra for cooking)
  • 1 cup wild huckleberries, fresh or frozen (if frozen, thaw and drain excess liquid)
  • For the warm maple compote:
  • ½ cup (120ml) pure maple syrup
  • 1 tablespoon unsalted butter
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon ground cinnamon (optional)

Instructions

  1. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, and salt. Set aside.
  2. In a separate medium bowl, whisk sour cream, eggs, granulated sugar, vanilla extract, and melted butter until smooth and well combined.
  3. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined; batter should be a little lumpy.
  4. Carefully fold in the wild huckleberries, distributing them gently without breaking.
  5. Heat a non-stick skillet or griddle over medium heat and coat with a small pat of butter. The pan is ready when water droplets sizzle and evaporate quickly.
  6. Using a ¼ cup measuring cup, pour batter onto the skillet. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
  7. Flip carefully and cook the other side for 1-2 minutes until golden and cooked through. Avoid pressing down on the pancakes.
  8. Transfer cooked pancakes to a plate lined with paper towels or a cooling rack and keep warm in a low oven (about 200°F / 90°C) while cooking the rest.
  9. To make the warm maple compote, combine maple syrup, butter, lemon juice, and cinnamon in a small saucepan over low heat. Stir gently until butter melts and mixture is warm but not boiling, about 3-4 minutes.
  10. Serve pancakes stacked on plates, spoon warm maple compote over the top, and add extra huckleberries if desired.

Notes

Do not overmix the batter to keep pancakes light and fluffy. Use medium heat to avoid burning. Flip pancakes only once. If batter thickens, add a tablespoon of milk to loosen. For extra fluffiness, separate and whip egg whites before folding in. Can substitute gluten-free flour and dairy-free ingredients for dietary needs.

Nutrition

Keywords: pancakes, wild huckleberries, sour cream pancakes, maple compote, brunch recipe, easy breakfast, fluffy pancakes

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